Our keto cereal doesn’t go soggy as it’s toasted and the fat repels moisture and it’s very easy to make. If you miss breakfast cereal, this recipe is the perfect alternative for you, full of healthy ingredients.

Once you’ve made your keto cereal in advance, it’s one easy breakfast, because you don’t need to get up earlier to cook it.

This keto breakfast recipe is quick and easy and can ease you into your new way of eating.

This keto cereal recipe makes 12 half cup serves. It is best to store it in an airtight container on the counter in cooler climates or in the fridge in warmer climates.

If the coconut oil is melting off the nuts and seeds and pooling in the base of your container. Mix it well and store it back in the fridge.

I made this and LOVED it so much that I started putting it in everything! If anyone has made the sugar free flour-less almond butter cookies, this yummy mixture is an amazing addition to those! I sometimes use butter in place of the coconut oil in this cereal recipe. Delish! Thanks, honey, bunches (of oats)! See what I did there???

My son and I are totally in love with this! I hadn’t realized how much I *missed* cereal until I had a bowl of this. We found the recipe to be too sweet for our taste, so we doubled all the ingredients except the sweetener and that was perfect. For milk we mix 2/3c water and 1/3c heavy whipping cream, and each of us uses half of that for our bowl of cereal. We do have to keep it in the fridge, especially during the summer. It’s totally yummy!

I rarely think keto shenanigans recipes are worth eating, let alone making again, but this breaks the mold. SO GOOD. Better than traditional cereal in every way!! Stays delightfully crunchy. I did stir in one foamed egg white for a half recipe which made it brown beautifully.

I made this today and the flavor is outstanding! My only thing about it I’m not completely thrilled with is the lack of clumps of nuts and seeds. I put some pecan pieces in hoping they would form some clumps with the nuts, but it didn’t really help. I’m wondering if a thicker liquid would make a difference. Perhaps Sukrin gold syrup instead of coconut oil and sweetener? Could maybe add some maple flavoring to it. You might not be able to find Sukrin in the UK, but it is accessible through Amazon. Would maybe some of your followers from the US have an opinion about this?

The cereal won’t clump as there is nothing sticky in the recipe to help the pieces form clumps. We don’t have sukrin in Australia, so I can’t be sure how it would work. You could try adding one egg white that has been beaten to a foam and mixing through before baking.

If you don’t wish to use eggs, another way would be to soak 2 tablespoons of the chia seeds 6 tablespoons water until it forms a gel and then mix it through before baking.

The coconut oil doesn’t completely soak into the nuts and seeds and will leave them with a shiny surface. If your cereal is “dripping” wet there might be too much coconut oil added. I hope that helps 🙂

Hi, I am making this right now (can’t wait to try it)! I know this makes 12 servings, but can you please tell me the exact serving size? I want to make sure I keep myself honest and track properly. Thank you!

I made this last night. It’s super easy and is it ever delicious! Next time, I think I’ll also add pecans as well, as that is my mother in law’s favorite nut to eat! I’ll also have to double the recipe as everyone in the house loves it!